Tandoori lamb cutlets with tomato & coriander salsa
The spicy-tangy marinade infuses the lamb with delicious flavour
4 tbsp tandoori paste
70g greek-style yogurt 1 tbsp lemon juice
2 french-trimmed lamb cutlets (600g)
Steamed rice, to serve
For tomato salsa:
200g grape tomatoes, halved
1 small onion, finely chopped
2 tbsp finely chopped fresh coriander
Combine paste, yogurt and juice in a large bowl; add lamb, turn to coat in mixture. Season.
Cook lamb on a heated oiled grill plate (or grill or barbecue) for 4 mins each side or until browned and cook as desired. Cover; stand for 5 minutes.
To make tomato salsa, combine all the ingredients and season with salt. Serve lamb cutlets with salsa and rice.